Do Salmonella bacteria die of natural death if left out?

Factual Questions
1

Ok – when chopping up a chicken with the ol’ meat cleaver, I cleaned up as best I could.

But supposing the handle of my cleaver got raw chicken juice on it – if i faield to do anything else, how long would it take for any potential salmonella germs to die, if the cleaver is just hanging on my kitchen wall?

Do the germs die over time, or are they just waiting there, like a virus?

2

salmonella generally needs moisture and the absence of direct sunlight to survive. I imagine that if you left a contaminated knife out long enough, the drying and UV would probably kill most of the bacteria.

3

Any time line on how long the germs can survive?